Soups – Lemon Chicken Soup

Lemon Chicken Soup
This all time favorite makes a delicious lunch with salad and bread.

♥ To control the amount of fat, use only white meat chicken.
♥ Buy low sodium and fat-free broths, or make your own.
♥ Add onion and garlic without sautéing in oil.

Makes 6 servings

Ingredients:
16 oz. skinless, boneless chicken breast
7 cups chicken broth, low sodium, nonfat
1 lemon, juice and grated rind
1 large yellow onion, chopped
2 cloves garlic, pressed
2 cups frozen corn
2 large tomatoes, chopped
1/2 cup green onions, chopped
1/4 cup fresh cilantro leaves or to taste
1 bay leaf
1/8 tsp. salt
1/8 tsp. pepper

Place chicken and bay leaf in a pot and cover with cold water. Bring to boil and simmer for 30 minutes. Remove chicken and chop when cool. In another pot, bring chicken broth to simmer. Add chicken, lemon juice, and grated rind. Add chopped onion and garlic. Cook for 5 minutes. Add corn, tomatoes, green onion, and cilantro. Simmer 15 to 20 minutes. Skim off the fat. Season to taste.